🏰 The 1966 Georges Roumier Bonnes Mares Grand Cru is a legendary red Burgundy from a vintage widely regarded as excellent for the region. After a challenging summer, a stunning Indian summer in September allowed the grapes to reach full phenolic ripeness, resulting in wines praised for their sophistication, refinement, and crystal-clear fruit. The 1966 vintage is considered one of Burgundy's finest, producing deep, full-bodied Pinot Noirs that were finer and less robust than the 1964s. At nearly 60 years old, this wine is a testament to the longevity of top Burgundy. Expect a complex bouquet of jammy red fruits, evolving into notes of undergrowth, forest floor, and delicate spices. The palate, while likely showing some fading of primary fruit, should still offer a succulent and elegant profile, with harmonious, well-balanced flavors and fine, complex tannins that have softened over time. The best examples of 1966 Burgundy are still drinking well, though they may be a touch faded, offering a unique glimpse into a bygone era of winemaking. 【 The 1966 vintage is an exceptional year for Burgundy, and a Georges Roumier Bonnes Mares Grand Cru represents the pinnacle of this era, celebrating its 60th anniversary in 2026. 】 🍴 This venerable Grand Cru calls for classic, refined pairings that respect its age and complexity. Think roasted game birds like squab or pheasant, delicate preparations of venison, or truffle-infused dishes. It would also be exquisite with a simple, perfectly cooked mushroom risotto or aged Comté cheese. 🥂 This is a wine for a truly momentous occasion – a significant anniversary, a landmark birthday, or a gathering of serious collectors. It's a rare opportunity to experience history in a glass. When handling such an old bottle, extreme care is paramount. Ensure the bottle has been stored upright for several days to allow any sediment to settle. Old corks can be very fragile, so a two-pronged cork puller (like a Durand) is highly recommended to avoid breakage. Decanting is a delicate matter for very old wines; a slow-ox (opening the bottle several hours in advance without decanting) or a very brief decant (just before serving) might be preferable to a full decant, to avoid losing delicate aromas. Serve gently at cellar temperature, around 16-18°C (60-64°F), and allow it to slowly reveal its layers in the glass.